6533b82efe1ef96bd1293c07

RESEARCH PRODUCT

Optimization of Polyphenols' Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip

Francisco J. BarbaHiba N. RajhaEspérance DebsAnna-maria Abi-khattarStéphanie KhabbazBasharat Nabi DarMario J. SimirgiotisJuan Manuel CastagniniRichard G. MarounNicolas Louka

subject

TechnologyPlant ExtractsOrganic ChemistryBrassica napusPharmaceutical SciencePolyphenolsWaterZea maysAnalytical ChemistryAnthocyaninsBlat de moroChemistry (miscellaneous)Drug DiscoveryMolecular MedicineColorants en els alimentsTecnologia dels alimentsPhysical and Theoretical Chemistrypurple corn cobs; infrared-assisted extraction; response surface methodology; anthocyanins; natural colorant

description

An ecofriendly extraction technology using infrared (IR) irradiation Ired-Irrad® was applied to purple corn cobs to enhance polyphenol recovery for the first time. The IR extraction efficiency was compared to that of the water bath (WB) method. Response surface methodology (RSM) using a central composite design was conducted to determine the effect of the experimental conditions (extraction time and treatment temperature) and their interactions on the total polyphenol and anthocyanin yields. Optimal extraction of total phenolic compounds (37 mg GAE/g DM) and total monomeric anthocyanins (14 mg C3G/g DM) were obtained at 63 °C for 77 min using IR as an extraction technique and water as a solvent. HPLC revealed that the recovery of peonidin 3-O-glucoside and cyanidin 3-O-glucoside was enhanced by 26% and 34%, respectively, when using IR. Finally, purple corn cobs’ spray-dried extract was proven to be an important natural colorant of pickled turnip. It offers great potential for use as a healthy alternative to the carcinogenic rhodamine B synthetic dye, which was banned.

yearjournalcountryeditionlanguage
2022-08-16
10.3390/molecules27165222https://doi.org/10.3390/molecules27165222